I have a few spiced beers coming up. I did a pumpkin beer last year. I suppose I can use that as a point of reference but what do you guys use as a dosing range for these types of things? I don’t want to reveal what the beers are until I brew them but rest assured they aren’t pumpkin beers.

Go small. 1/8-1/4 tsp per 5 gallons. I made a pumpkin ale, with roasted pumpkin in the mash. Steeped 1/8 allspice, 1/4 nutmeg and 1/4 cinnamon. Steeped 10 minutes post boil. Added 2 vanilla bean guts in the keg, and it was nearly spicy too much in the final product.